Almond cake recipe

It’s Cake Week on The Great British Bake Off, so to celebrate we’ve got a new cake recipe to share

This almond cake recipe from Nordic Kitchen Stories is nice and light and perfect for a summer evening.

Almond cake recipe

Almond cake

Prep Time 20 minutes
Cook Time 45 minutes
Servings 8
Calories 499 kcal
Author Louise Hurst


  • 165 g unsalted butter, room temperature
  • 180 g golden caster sugar
  • 4 large free-range eggs, separated
  • 100 g ground almonds
  • 1 level tsp gluten-free baking powder
  • 50 g potato flour
  • 1 grated zest of unwaxed lemon
  • 15 g flaked almonds
  • Tims Dairy Rhubarb and Rose Yogurt, to serve (optional)


  1. Preheat the oven to 180oC/Gas Mark 4. Grease and line the base of a 20cm (8in) round cake tin.

  2. Combine the ground almonds, potato flour, zest and baking powder.

  3. Beat the butter and sugar in a free-standing mixer until light and fluffy. Add the egg yolks one at a time, beating in between additions.

  4. Tip the almond mixture into the butter and gently mix and fold in.

  5. Whisk the egg whites in a clean bowl until very stiff. Stir 1 tbsp egg whites into the batter to loosen. Fold in the remaining egg whites and pour into the prepared tin. Sprinkle the flaked almonds on top, then bake for 40-45 minutes, until a skewer inserted into the cake comes out clean.

  6. Remove from the tin and sprinkle with icing sugar. Serve with Tims Dairy Rhubarb and Rose Yogurt, if desired.

Nutrition Facts
Almond cake
Amount Per Serving
Calories 499 Calories from Fat 318
% Daily Value*
Fat 35.3g54%
Saturated Fat 15.9g99%
Sugar 31.4g35%
Protein 9.1g18%
* Percent Daily Values are based on a 2000 calorie diet.

Find more gluten-free cake recipes here, like this raspberry & orange polenta cake!